Apple Honey Challah
Rosh Hashanah is around the corner and traditionally we eat an apple dipped in honey. I love apples but not a fan of plain honey so I wanted to create a recipe that used both. We also eat round challah on Rosh Hashanah so I chose to make these round. Also, because I am lazy and have no patience to braid challah. This challah is extremely light and fluffy and tastes subtly of honey and apples. I made it by hand so it requires so special equipment. It is perfect for Rosh Hashanah and the rest of the year.
This recipe makes 3 challahs.
The ingredients
Cook chopped apples
Bushnell Trophy Roof Binoculars
Add the oil to the yeast and water
Mix everything until combined and turn on to counter
Dough will be very shaggy at first
After dough is kneaded it will be smooth and elastic
Let the dough rise until it’s doubled
Divide in three, flatten to small square, add apples, roll and then stretch the roll
Tie dough into a knot
Let dough rise again and brush with egg wash
Apple Honey Challah
Ingredients
Method
- Cook apples until soft in a small pan with a few tablespoons of water. Set aside
- In a large bowl add 2 cups water and 2 tablespoons honey. Mix well
- Add yeast and mix. Let sit for 10 minutes
- Add the rest of the ingredients besides the flour and mix well.
- Add flour and mix until combined
- Turn on to the counter and begin kneading
- Knead for 5-10 minutes until dough is elastic
- Cover bowl and let rise until at least doubled in size
- Divide dough into three. Flatten dough into 4x6 inch rectangle
- Sprinkle each dough with 1/3 of the apples.
- Roll up and stretch the rope and then knot it.
- Set on baking sheet and let rise for 45 minutes
- Preheat oven to 350 degrees
- Brush challah with egg wash and bake for 35 minutes or until golden brown
Anyone who is willing to knead bread dough by hand does not qualify as lazy in my books.
This recipe sounds really good. It will probably go over better in this household than the traditional raisin challah I’ve always made or even my new version with candied orange.
I am assuming the yeast called for is instant and not active, correct?
Shana tova to you and yours.
I’m too lazy to take out the mixer! Let me know how it goes. I brought the challah to work and my coworkers loved it but my very picky kids didn’t like the texture of apple in the challah. And I used active yeast. I will update the recipe